Description
A vibrant and delicious cheesecake infused with the sweet, fruity flavor of Fruity Pebbles cereal, creating a nostalgic and delightful dessert.
Ingredients
- 1 ½ cups crushed Fruity Pebbles cereal, divided
- ¼ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- Optional: Whipped cream and extra Fruity Pebbles for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1 cup of crushed Fruity Pebbles with melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Beat in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream until just combined.
- Gently fold in the remaining ½ cup of crushed Fruity Pebbles into the cheesecake batter.
- Pour the batter over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, release the springform pan and top with whipped cream and extra Fruity Pebbles, if desired.
Notes
- For a smoother crust, you can pulse the Fruity Pebbles in a food processor.
- Do not overmix the batter after adding the eggs, as this can lead to a tougher cheesecake.
- Chilling is crucial for the cheesecake to set properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American